Thanksgiving Leftovers - TW Designworks
November 24th, 2007 by Tink Boord-Dill
Here is another recipe from my friend, Teresa. I remember my Mom making Green Split Pea Soup several times.
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERSGreen Split Pea Soup with Ham |
| While roast turkey is the centerpiece of many a traditional holiday meal, other meats are popular as well. Ham is another favorite of mine, especially if I don’t have time or for some reason can’t manage all of the trapping that go with a roast turkey dinner. And the best part: ham leftovers are just as versatile as turkey!When I was growing up, there was only *one* place to get your holiday ham: The Country Store in Pennsdale, PA. Over 40 years ago, I remember my sister and I accompanying my Mother into this old-fashioned store and gazing goggle-eyed at all of the activity. It was a busy place, because at that time, it was the post office for the village…and the place where everyone got together to catch up on the local goings-on. In typical child fashion, I dreaded going there because the old guys (of course, when you’re that young, most grownups look old!) behind the long meat counter thought it great fun to tease us mercilessly (so it seemed to us!). I still visit The Store occasionally; it still looks the same, and they still have some of the highest quality meat available. You can visit them online: www.countrystoremeats.comI usually try to purchase a bone-in ham so I can make soup later on. After slicing off quite a bit of the meat, I place the bone and any pan drippings from baking the ham into a stockpot along with enough water to cover it, and simmer on low heat for several hours. Then I remove the bone, take off and reserve the remaining meat, strain the stock, and skim off the fat.Now I’m ready to make soup. :) |
| Ingredients |
| 2 cups dried green split peas 1/4 c. chopped onion salt and pepper to taste (usually the stock is salty enough already!) 1 c. chopped celery 1/2 c. diced carrots 1/4 tsp. thyme (if desired) 2 quarts ham stock chopped ham taken from bone (you can add leftover cooked ham if a meatier soup is desired) |
| Step by Step |
| 1) Wash and sort peas. 2) Place in a saucepan, cover with water. 3) Bring to a boil, and simmer for 2 minutes. 4) Remove from heat, and allow to sit for an hour. 5) Drain in a colander. 6) Place celery, onion and carrots in stock, and simmer a few minutes. 7) Add meat and peas. 8 ) Cover and simmer gently for about an hour, or until peas are soft. 9) Serve and Enjoy! |
| TW Designworks |
| If you enjoy fantasy-inspired cross stitch, visit www.twdesignworks.com and enter a world of things mystical, mythical and magical! I specialize in designs for the stitcher who enjoys a challenge. Looking for some fantasy art for your walls? Fine art giclee prints of my pen and ink drawings are now available! Keep up with what’s happening at TW Designworks via my blog, Artistic Liscense at www.teresa-wentzler.com. |